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Winter salad with zhoug dressing
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½ x 330g pack trimmed Brussels sprouts, shredded
2 sticks celery, thinly sliced
1 tbsp olive oil
1 sharp red-skinned Braeburn apple, thinly sliced
1 tbsp dried cherries,
halved if large
Finely grated zest and juice 1 unwaxed lemon
250g pack Merchant Gourmet Red & White Quinoa
4 tsp Belazu Zhoug
2 tbsp essential Reduced Fat Houmous (optional)
1. Preheat the grill to high. Line a baking tray with foil, then add the sprouts and celery, and toss with 1 tsp oil and some seasoning. Spread out evenly, then grill for 10 minutes, turning halfway, until the sprouts are just tender and charred here and there.
2. Toss the apple and cherries with the lemon zest and a squeeze of the juice. Heat the quinoa according the pack instructions.
3. In a small bowl, stir together the remaining 2 tsp oil, plus the lemon juice and the zhoug, then season to taste. Fold the quinoa and half the zhoug dressing through the sprouts and celery. Spread the houmous (if using) over serving plates, spoon the salad on top, then drizzle the rest of the dressing over and around.
Typical values per serving:
Per serving (without houmous)
This recipe was first published in Thu Jan 17 10:06:00 GMT 2019.